nice ...
i need to feed, myself ...
hangry!
i need to feed, myself ...
hangry!
food STEAK!!
- Thread starter zdecker
- Start date
Looks good SF I like! how to cook?
Haven't had a bone in ribe eye for at least...2 weeks 
Nice marbling. Discolouration is from its brief stay in the freezer for 15 minutes before it went into a smoking hot CI pan to sear.
After the sear I rubbed it with cold smoked birds eye chilli and sea salt (Sheoak cold smoke for 4 hours)
Was gonna go sous vide but had the unfortunate experience of coming to the end of my vac bag roll. New toy, gas smoker, into that then and see what happens.
Turns out this thing rocks!
Smoked with hickory chunk cause I wanted a bold smoke flavour to go with the beef, chilli and Coopers Sparling Ale. The beer was for the chef not the steak.
The steak was cooked at 220F for 1 hour. Rested 10 minutes. Medium rare with bugger all temp gradient visible but def. has a smoke ring! woot.
Nice marbling. Discolouration is from its brief stay in the freezer for 15 minutes before it went into a smoking hot CI pan to sear.
After the sear I rubbed it with cold smoked birds eye chilli and sea salt (Sheoak cold smoke for 4 hours)
Was gonna go sous vide but had the unfortunate experience of coming to the end of my vac bag roll. New toy, gas smoker, into that then and see what happens.
Turns out this thing rocks!
Smoked with hickory chunk cause I wanted a bold smoke flavour to go with the beef, chilli and Coopers Sparling Ale. The beer was for the chef not the steak.
The steak was cooked at 220F for 1 hour. Rested 10 minutes. Medium rare with bugger all temp gradient visible but def. has a smoke ring! woot.
JayT said:
It was originally headed for sous vide otherwise I would have done it this way ^^
Awesome steak toenails!
Looks awesome!
That's reverse sear? Hey I see a grey band!!!!
Oh wait lemme guess, reverse sear over flame. Yeah that's not the same.
That's reverse sear? Hey I see a grey band!!!!
Oh wait lemme guess, reverse sear over flame. Yeah that's not the same.
Ah! Too long in pan okay. Gotcha. Still looks beautiful but you can get rid of that banding with the CI sear.
Looks great to me, but yes, the Searzall would have reduced the gray band ...
Mind you, I don't really believe the extra cook on the gray band makes that much of a different in a bit of meat, but it goes to affect the mental bias ahead of taste ...
Still, filet from sous vide is delicious ... now I want.
Many TD winners are built on anexcuse sob story like this, LOL ...
CHEERS!
Mind you, I don't really believe the extra cook on the gray band makes that much of a different in a bit of meat, but it goes to affect the mental bias ahead of taste ...
Still, filet from sous vide is delicious ... now I want.
Booma said:
Many TD winners are built on an
CHEERS!
Searzall?
Sous-vide?
Reverse cowgirl?
What the hell?
I appreciate all the great pics of the steaks but man...
Doesn't anyone cook a steak like a caveman over flames of burning wood or on a flaming hot hunk of steel anymore?
Y'all are in danger of becoming a bunch of sissyficated uber engineers of bovine carcass'.
Cooking shows and their magic science gourmet foo foo kitchen juju are killing the planet!
I don't need to download an app to my phone to tell me when my steak is medium rare or some fancy schmancy
thermomajiggy to tell me when my food is properly done.
Wait.
Correction.
That was "reverse sear".
I like "reverse cowgirl" better.
Still...
Y'all are a bunch of stinkin' food nerds.
Yeah I said it and you heard it for the first time right here.
FOOD NERDS!
Thank me later.
Bastiges, all of y'all!
Sous-vide?
Reverse cowgirl?
What the hell?
I appreciate all the great pics of the steaks but man...
Doesn't anyone cook a steak like a caveman over flames of burning wood or on a flaming hot hunk of steel anymore?
Y'all are in danger of becoming a bunch of sissyficated uber engineers of bovine carcass'.
Cooking shows and their magic science gourmet foo foo kitchen juju are killing the planet!
I don't need to download an app to my phone to tell me when my steak is medium rare or some fancy schmancy
thermomajiggy to tell me when my food is properly done.
Wait.
Correction.
That was "reverse sear".
I like "reverse cowgirl" better.
Still...
Y'all are a bunch of stinkin' food nerds.
Yeah I said it and you heard it for the first time right here.
FOOD NERDS!
Thank me later.
Bastiges, all of y'all!
This might be my favorite TB post that I have read.texas blues said:Searzall?
Sous-vide?
Reverse cowgirl?
What the hell?
I appreciate all the great pics of the steaks but man...
Doesn't anyone cook a steak like a caveman over flames of burning wood or on a flaming hot hunk of steel anymore?
Y'all are in danger of becoming a bunch of sissyficated uber engineers of bovine carcass'.
Cooking shows and their magic science gourmet foo foo kitchen juju are killing the planet!
I don't need to download an app to my phone to tell me when my steak is medium rare or some fancy schmancy
thermomajiggy to tell me when my food is properly done.
Wait.
Correction.
That was "reverse sear".
I like "reverse cowgirl" better.
Still...
Y'all are a bunch of stinkin' food nerds.
Yeah I said it and you heard it for the first time right here.
FOOD NERDS!
Thank me later.
Bastiges, all of y'all!
Grant turned everyone into a nerd including all the lovable Aussies TB...
It's too late for DTS and Booma... do you still love them bastiges? They traded wood for water.
It's too late for DTS and Booma... do you still love them bastiges? They traded wood for water.
It was actually bierz and TRPV1 ...
If we're being honest, I failed to be convincing for ages ...
lol.
If we're being honest, I failed to be convincing for ages ...
lol.
I'll be getting into the sous vide thing in the fall... too much good eats being posted. First post will be a steak for TB.
Bahaha I just noticed how you snuck the flattop in there... that's a gadget sir.
Bahaha I just noticed how you snuck the flattop in there... that's a gadget sir.
texas blues said:
Doesn't anyone cook a steak like a caveman over flames of burning wood or on a flaming hot hunk of steel anymore?